"During the holidays, that can be eggnog, champagne punch or something with a cranberry base," she said. "You want a theme drink that you can mix in quantities and people can serve themselves."

She also buys small bottles of water and keeps them chilled.

When serving wine with dinner, Meyer recommends having several bottles of the same white or red.

"You don't want to change varietals unless you are doing a wine tasting," she said.

Simple is better

"The holidays are not the time to be daring in your culinary skills," McKinley said.

For a sit-down dinner, prepare your tried-and-true recipes. And don't be afraid to include convenience items.

"Have your meat smoked by a barbecue expert, or purchase baked goods from a bakery or store," McKinley said. "I've even bought mashed potatoes from a restaurant and reheated them, topping with butter."

Meyer said she often serves a simple dessert, such as peppermint ice cream in a stemmed glass with a cookie. "It's a pretty presentation without having to do a lot of baking."

For cocktail parties, the experts recommend at least six but not more than seven hearty hors d'oeuvres.

"You need at least one protein and one sweet - everything else is negotiable," McKinley said. "Try to stick with finger foods, because it's difficult for guests to juggle a glass, a plate and a fork."

Meyer agreed.

"You don't want to spread yourself too thin, so make about seven of your best hors d'oeuvres and be sure to consider all kinds of eaters. Have a variety of color, taste and texture."

To make the buffet table interesting, choose containers of all different heights.

"I use cake pedestals for some things," Meyer said. "I've also filled a gladiola vase with cranberries, leaving space at the top to make a bed of lettuce for a cream cheese dip."

McKinley has used ceramic floor tiles from the hardware store as serving platters that are striking, yet inexpensive.

She also garnishes food with seasonal fruits and vegetables, including pomegranates, squashes, red pears and star fruit.

Avoid last-minute anything

"You don't want to have several hors d'oeuvres that have to go into the oven. Something can spill or burn - I've had the smoke alarm go off," McKinley said.

Meyer said she tries to prep her recipes ahead of time.

"I'll set the table a couple days ahead. And I chop up everything for the recipes and put them in containers. That makes it easier when I start cooking."

She cooks most items the day before. "The day of the party should be for finishing touches."

Don't panic

"I've had cakes that fell, so I crumbled them up and served them with fresh berries," McKinley said. "I had a cheesecake slide off the platter so I dashed to Sam's, bought a frozen cheesecake and decorated it with fresh fruit. No one knew."

And finally, keep good notes.

"If you entertain often, I suggest keeping a file of menus you have served at each gathering, the guest list and what wine you served," McKinley said.

"After the party I always make notes about what worked well and what didn't."

RECIPES

Goat Cheese with toppings

4 ounces goat cheese

4 ounces cream cheese

Combine the cheeses and mold however you want.

Top with olive spread or basil-pesto sauce (make your own or buy prepared pesto at the supermarket)

Olive Spread

1 cup pitted calamata olives

2 tablespoons capers

1 tablespoon lemon juice

3 anchovies

2 tablespoons olive oil

1 teaspoon dry mustard

Mix in food processor and spread over cheese.

Basil Pesto Sauce

2 cups fresh basil leaves

(or substitute 1 cup fresh spinach leaves)

cup pine nuts (or pecans or walnuts)

2 tablespoons lemon juice

6 garlic cloves

cup olive oil

cup grated Parmesan cheese

Grind in food processor until finely chopped. Can be frozen for up to three months.

Recipes by Becky McKinley

Shrimp Tartlets

pound shrimp

1 3-ounce package crab boil

cup mayonnaise

/ cup shredded Swiss cheese

/n cup freshly grated Parmesan

teaspoon Worcestershire sauce

teaspoon Tabasco pepper sauce

e1 12-ounce can flaky biscuits

Paprika

Cook shrimp as directed on crab boil package with the spices. Peel, devein and chop. Split each biscuit into three pieces in their natural layers. The flaky biscuits pull apart easily. Spray mini muffin tins lightly with cooking spray and press in dough. Mix shrimp, mayonnaise, cheeses and sauces. Fill each of the pastries with the mixture. Sprinkle with paprika. Bake at 350 degrees for 10 to 12 minutes. (These are great for freezing. Reheat in the same temperature oven. If frozen in center it may take 10 to 20 minutes. Try one before serving to make sure the center is warm.)

Serves six.

(From "Good Friends Great Tastes" cookbook by Debbie Meyer, available at Casual Gourmet and Kitchen Gallery.)